Free Recipe Spaghetti Squash Florentine 2
Recipe Type: I Recipes
Recipe Preparation: bake
Cooking Ingredients for Spaghetti Squash Florentine 2 Recipe
10 oz Spinach; thawed, squeezed
; dry
4 lb Spaghetti squash
Vegetable cooking spray
1 c Ricotta cheese; part skim
2 Eggs; beaten
1/2 ts Dried Italian seasoning
1/4 ts Salt
16 oz Tomato sauce; no salt added
3/4 c Mozzarella cheese; shredded
1 Part skim
Spaghetti Squash Florentine 2 Preparation
Drain spinach and squeeze dry. Set aside. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in Dutch oven; add water to depth of 2 . Bring to a boil; cover, reduce heat and simmer for 20-25 minutes or until tender. Drain squash and cool. Using fork, remove spaghetti like strands from squash, discard shells. Place strands in a 9×13 pan coated with cooking spray. Combine spinach, ricotta cheese, eggs and seasonings. Beat at medium speed of mixer until blended; spread over squash. Top with tomato sauce; sprinkle with mozzarella cheese. Cover and bake at 350F for 30 minutes. Per serving: 265 Calories (kcal); 12g Total Fat; (38% calories from fat); 14g Protein; 30g Carbohydrate; 96mg Cholesterol; 747mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 6
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